Ingredients for Individual Chocolate Espresso Souffles
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How to Make Individual Chocolate Espresso Souffles
- Preheat oven to 375°F (190°C).
- Spray eight 6-ounce custard cups with nonstick cooking spray.
- Sprinkle 2 tablespoons of granulated sugar evenly into each cup.
- In a medium bowl, whisk together 1/4 cup unsweetened cocoa powder, 1/2 cup water, and 1 teaspoon instant espresso powder until completely smooth.
- In a small saucepan, melt 1/4 cup (1/2 stick) unsalted butter over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, until a smooth paste forms.
- Gradually whisk in 1 cup evaporated milk and 1/2 cup granulated sugar.
- Cook, whisking frequently, for 2-3 minutes, or until the mixture thickens slightly.
- Remove from heat and stir in the cocoa mixture until smooth.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites until just combined.
- Pour the batter evenly into the prepared custard cups, filling them almost to the top.
- Place the cups on a baking sheet.
- Bake for 18-20 minutes, or until a wooden pick inserted into the center comes out moist but not wet.
- Dust with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
107g
Fat
11g
Carbs
10g
